China Wok overflows with Mandarin cuisine

08/28/2008 2:07 PM

08/29/2008 9:38 AM

It's easy to miss China Wok restaurant if you're not looking closely. The tiny eatery is tucked in back of a Tully Road strip mall and not visible from the road.

The restaurant serves up tasty Mandarin cuisine, including such favorites as kung pao shrimp and chicken garlic shrimp.

All the Chinese standards are available, including a variety of dishes made with pork, seafood, mu shu, egg foo yong, poultry, beef, vegetables and tofu.

China Wok also offers combination plates, including the "Happy family dinner," which includes such dishes as pork fried rice, chicken chow mein and sweet and sour pork.

The sparse décor features a large fan with fish, some Chinese characters and a picture menu taped to the wall that shows what each of the dishes looks like. Daily specials also are posted for dishes like spicy green beans or asparagus.

Because there is space for just a handful of tables, most people order the food for takeout or delivery (for the latter, the minimum order is $20).

China Wok previously focused on Szechuan cuisine but just switched over to Mandarin when new owner Suey Shew took over. A cook for years in San Francisco, he is eager to run his own restaurant. He said he is particularly proud of his kung pao shrimp.

"All the other restaurants make it with sauce," said the previous owner, Julie Wong. "He makes it with no sauce."

-- Lisa Millegan

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